The Crumb - Bake from Scratch

Brian is joined by home baker, food photographer, and blogger Laura Cortes. They talk about the ins and outs of her blog, Chubbee Kitchen, and what goes into her One Book/Two Months challenge. Follow Bake from Scratch:  Instagram: @thebakefeed  Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman Follow Laura on Instagram: @chubbeekitchen 

Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine.Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman  Follow Giulia on Instagram: @julskitchen 

Brian talks with Belle English, the talented Williams Sonoma Culinary & Test Kitchen Director. Belle shares her journey from working at the coat check at the family's restaurant to where she is now.  Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com     Follow Brian on Instagram: @brianharthoffman  Follow Belle English on Instagram: @belle_English 

Brian Hart Hoffman talks with C&H Sugar expert, Chef Eleonora Lahud, about all things sugar, how we use it, and holiday baking.   This episode wouldn't be possible without our amazing baking partner, C&H Sugar. Learn more about their products here:   C&H Sugar: https://www.chsugar.com  Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman   Follow C&H Sugar on Instagram:  @chsugar

Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh Eggs Daily Cookbook. Brian will then talk with our Test Kitchen Director, Laura Crandall, all about meringue and all its forms.  This episode wouldn't be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:   Ankarsrum https://www.ankarsrum.com/us/   C&H Sugar https://www.chsugar.com/    Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman  Follow Lisa on Instagram: @fresheggsdaily 

Brian Hart Hoffman talks with Sarah Kieffer about her start in the baking world at 9 years old, her successful career as the blogger behind The Vanilla Bean Blog, the recent release of her cookbook, 100 Morning Treats, and a sneak peek at her appearance on Baking School with William Sonoma. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Sarah on Instagram: @sarah_kieffer Follow Brian on Instagram: @brianharthoffman

Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch.This episode wouldn't be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here: AnkarsrumC&H SugarFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @brownedbutterblondie

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.  This episode wouldn't be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here: Red Star YeastC&H Sugar Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @jessiesheehanbakes 

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:Red StarLe CreusetFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Vallery on Instagram: @foodieinnewyorkFollow Brian on Instagram: @brianharthoffman

Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we've compiled our best tips to help you conquer any challenge this holiday season. A special thank-you to our sponsors for this episode:Red Star YeastOregon FruitAnkarsrumKerrygoldCheck out their products from the links above.  Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Kyle Grace and Baking & Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between. A special thank-you to our sponsor for this episode, C&H Sugar. Check out their products here.Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she's made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans. A special thank-you to our sponsors for this episode Red Star Yeast, C&H Sugar, and Kerrygold. Check out their products here:Red Star YeastC&H SugarKerrygoldFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Tiffany on Instagram: @tiffybakesFollow Brian on Instagram: @brianharthoffman

For our latest lesson in the Better Baking Academy with Bob's Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into the world of kitchen renovation. Question of the episode: What does your dream kitchen look like?  Special links from this episode:Sign up for the Better Baking Academy with Bob's Red Mill to get our Focaccia recipePurchase Bob's Red Mill Artisan Bread FlourKarlee's Recipe for Flower Pressed Summer Focaccia  Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob's Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast. Special links from this episode: Get Kristina's new cookbookMilk Bread RecipeA special thank-you to our sponsors for this episode, Red Star, C&H Sugar, and Kerrygold Butter. Check out their products! Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Kristina on Instagram: @eatchofoodFollow Brian on Instagram: @brianharthoffman 

This episode, the bakers tackle another lesson of our Better Baking Academy with Bob's Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob's Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus, we bring on Amanda Powell of the blog A Cookie Named Desire to chat about her raspberry and chocolate chip take on it. Special links from this episode:Sign up for the Better Baking Academy with Bob's Red Mill to get our Gluten-Free Summer Berry Coffee Cake recipePurchase Bob's Red Mill Gluten Free 1-to-1 Baking Flour Amanda's Recipe for Raspberry Chocolate Chip Coffee Cake Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @acookienameddesireFollow Bob's Red Mill on Instagram: @bobsredmill

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob's Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovations! Special links from this episode:Sign up for the Better Baking Academy with Bob's Red Mill to get our Strawberry Roulade recipePurchase Bob's Red Mill Organic All-Purpose FlourKarlee's Recipe for Blackberry Goat Cheese Rolled Petit Fours Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob's Red Mill on Instagram: @bobsredmill 

Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the history of this delicious baked good. Then Kimberlee talks about the delicious strawberry twist she created for our base concha recipe! Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Conchas recipePurchase Bob’s Red Mill Organic All-Purpose FlourKimberlee’s Recipe for Strawberry ConchasMely’s recipe for Conchas Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Kimberlee on Instagram: @kickassbakerFollow Mely on Instagram: @mexicoinmykitchenFollow Bob’s Red Mill on Instagram: @bobsredmill

For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combination of Bob’s Red Mill Old Fashioned Rolled Oats and Bob’s Red Mill Super-Fine Blanched Almond Flour. We bring on baker Amanda Powell of the blog A Cookie Named Desire to discuss the nuances of cheesecake, from the delicious crust to the creamy filling. Then Amanda shares some info about her blog, her love of theater, and her crave-worthy Turtle Cheesecake. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Classic Cheesecake recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Old Fashioned Rolled OatsPurchase Bob’s Red Mill Super-Fine Blanched Almond FlourGet Amanda’s Turtle Cheesecake with Almond-Oat Crust recipe  Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @acookienameddesireFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different countries during her career. She shares which country she can’t wait to travel to next, her top recipes on her blog (blueberry muffins and chocolate chip cookies!), and all of the incredible things she plans to bake next. Plus, she shares her top picks from her brand new e-cookbook, Britney Breaks Bread Holiday Cookbook! A special thank-you to our sponsors for this episode Red Star Yeast and California Prunes. Check out their products here Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.com Follow Britney on Instagram: @britneybreaksbreadFollow Brian on Instagram: @brianharthoffman

With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Named for its simple original recipe formula of 1 pound each of eggs, sugar, butter, and flour, the pound cake has had a number of delicious updates over the years, with bakers introducing tender cream cheese into the batter and incorporating rich flavors like coconut and bourbon. Our Chocolate Cream Cheese Pound Cake is a perfect blend of classic excellence and sweet modern improvement. We bring on baker Karlee Flores of the blog Olive and Artisan to discuss the best pound cake dos and don’ts. Then Karlee shares some info about must-bakes from her blog, including her Chocolate Zinger-Inspired Mini Cakes.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Dutch Oven Bread recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Karlee’s Chocolate Zinger-Inspired Mini Cakes recipeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show, Cheryl had the opportunity to showcase her talent and strengthen her knowledge of baking in different environments. We talk with Cheryl about her time on the show, what she’s been baking since then, and the epic Bundt-themed present she received from her husband. Be prepared to fall in love with her many recipes, including her Kentucky Butter Cake. A special thank-you to our sponsors for this episode. Check out their products at Red Star and California Prunes. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Cheryl on Instagram: @bakesbybrownsugarFollow Brian on Instagram: @brianharthoffman

We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles this no-knead bread recipe that harnesses the power of the handy Dutch oven, creating an incredible crumb and crackling outer crust. We bring on baker Kimberlee Ho of the blog Kickass Baker to talk about the versatility of the recipe and the many mix-ins you can add. Plus, Kim talks about her Dutch Oven Bread with Cheddar and Everything Bagel Seasoning, a must-bake! Special links from this episode: Sign up for the Better Baking Academy with Bob’s Red Mill to get our Dutch Oven Bread recipePurchase Bob’s Red Mill Artisan Bread FlourPurchase Bob’s Red Mill Stone Ground Whole Wheat FlourGet Kim’s Dutch Oven Bread with Cheddar and Everything Bagel Seasoning recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Kim on Instagram: @kickassbakerFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria. Maria offers tips on how to bring your kids into the kitchen, what she’ll be baking during the holidays, and some sweet inspiration to get you baking in the new year. A special thank-you to our sponsors for this episode Red Star. Check out their products! Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Maria on Instagram: @fromscratchwithmariaFollow Brian on Instagram: @brianharthoffman

The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter + Chocolate. We talk about the best ways to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, her new cookbook, and her Bundt cake twist on our Hummingbird Cake. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our three gluten-free recipesCiarra’s Recipe for Gluten-Free Hummingbird Cake with Cranberries and RosemaryPurchase Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it on top right before serving. For this pie baking lesson, we reached out to another pastry genius, Yossy Arefi. Yossy is the baker behind the blog Apt. 2B Baking Co., a website that chronicles her baking endeavors, which feature many gorgeous pies, galettes, and more. We also talk about Yossy’s newly released cookbook, Snacking Cakes. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Yossy’s Cranberry and Apple Cider Caramel Pie recipeGet Yossy’s cookbook, Snacking Cakes Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Yossy on Instagram: @yossyarefiFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Erin Jeanne McDowell about the art of pies, from the flaky crust to amazing filling. Erin has come out with her new cookbook, The Book of Pie, and will be answering listener questions on some pie troubleshooting. Plus, we’re sharing some of the exciting things that are on the horizon for Brian, Erin, and the baking community. A special thank-you to our sponsors for this episode, Red Star, Kerrygold, C&H Sugar, and Bob’s Red Mill. Check out their products here:https://redstaryeast.com/products/https://www.chsugar.com/productshttps://www.bobsredmill.com/shop.htmlhttps://www.kerrygoldusa.com/products/ Special links for this episode:Baking School Class: Thanksgiving Pies with Erin Jeanne McDowell and Brian Hart Hoffman The Book on Pie by Erin Jeanne McDowell Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Erin on Instagram: @emcdowellFollow Brian on Instagram: @brianharthoffman

This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the process in which you incorporate a firm butter block into a base dough through a number of folds and rolls, creating slivers of butter within the dough. During baking, the water in the dough and butter becomes steam, puffing the dough and revealing distinct layers of golden pastry. Our yeasted base dough uses Bob’s Red Mill Organic All-Purpose Flour, a flour with enough protein to make the dough elastic and hold its shape but tender enough to handle the numerous folds and rolls it receives during lamination. We bring on a lamination expert, Ruth Mar Tam of the blog Cook Til Delicious, to talk all about making your dough, shaping your Danish, and all the different ways you can play with its delicious flavor. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Ruth’s Grape Ricotta Danishes with Walnut Thyme Streusel recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Ruth on Instagram: @rushyamaFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life as an Irish baker in America, as well as classic Irish baking tips. We explore Barmbrack, the classic Irish fruitcake served during Halloween. Plus, we dig into our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle, and the amazing giveaway trip associated with it. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Special links for this episode:Authentic Ireland GiveawayAuthentic Ireland IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Gemma on Instagram: @gemma_stafford @biggerbolderbakingFollow Brian on Instagram: @brianharthoffman

For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided, challah is served during many Jewish holidays and for Shabbat. For Rosh Hashanah, the Jewish New Year, challah is shaped into an intricately knotted round loaf, symbolizing continuity. Our challah recipe uses Bob’s Red Mill Artisan Bread Flour, a high-protein flour that ensures our expertly braided challah maintains its shape during baking and packs a delightfully chewy bite. We bring on a challah expert, Sam Adler of the blog Frosting and Fettuccine, to talk all about making, shaping, and baking a gorgeous challah loaf. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our challah recipe Purchase Bob’s Red Mill Artisan Bread Flour Get Sam’s Cinnamon Sugar Challah recipe Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Sam on Instagram: @frostingandfettuccineFollow Bob’s Red Mill on Instagram: @bobsredmill

Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s Red Mill Organic All-Purpose Flour, Artisan Bread Flour, Stone Ground Whole Wheat Flour, Cassava Flour, Super-Fine Blanched Almond Flour, and Semolina Flour, each recipe in this lesson yields distinct benefits in texture and taste while maintaining the simple pleasures of a great chocolate chip cookie. In addition to giving you a crash course in flour, this module gives you an in-depth look at cornerstone cookie techniques, like creaming butter and sugar, chopping chocolate, and properly scooping and portioning dough. We bring on Rebecca Firth of the blog DisplacedHousewife to talk flour, chocolate chip cookies, and more. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our chocolate chip cookie recipesPurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Artisan Bread FlourPurchase Bob’s Red Mill Stone Ground Whole Wheat FlourPurchase Bob’s Red Mill Cassava FlourPurchase Bob’s Red Mill Super-Fine Blanched Almond FlourPurchase Bob’s Red Mill Semolina FlourGet Rebecca’s Toasted Oat Chocolate Chip Cookies recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife Follow Bob’s Red Mill on Instagram: @bobsredmill

Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. A twice-cooked dough—first on the stovetop and again in the oven—choux is like a magic air bubble of pastry. It harnesses the power of steam, rather than leavening, to rise in the oven. We’re offering two ways to choux—crunchy Choux au Craquelin with Diplomat Cream and savory, cheesy White Cheddar and Chive Gougères. These two choux recipes feature Bob’s Red Mill Organic All-Purpose Flour, a versatile flour that packs enough protein for the choux to hold its puffy shape. We bring on Laura Kasavan of the blog Tutti Dolci to get a little tutorial on making choux dough, piping, and the best ways to customize your recipe.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Choux au Craquelin and White Cheddar and Chive Gougères recipesPurchase Bob’s Red Mill Organic All-Purpose FlourGet Laura’s Key Lime Pie Cream Puffs recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Laura on Instagram: @tutti_dolci Follow Bob’s Red Mill on Instagram: @bobsredmill

In the time of quarantine and social distancing, the world has become obsessed with sourdough. With this revival in mind, we reached out to Bryan Ford, the sourdough genius behind the new cookbook New World Sourdough. Bryan describes his baking style as having Honduran roots blended with a New Orleans upbringing, bringing a sourdough spin to South American classics like pan de coco and semitas de yema. In addition, we’re covering his endeavors to donate 5% of his book earnings to charities and the recent success of Bakers Against Racism global bake sale. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products. Recipes mentioned in this episode:Irish Cream BreadPan de CocoSpecial links from this episode:New World Sourdough by Bryan FordBake from Scratch Authentic Ireland Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Bryan on Instagram: @artisanbryanFollow Brian on Instagram: @brianharthoffman

Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. For this lesson, we’re featuring a recipe for pizza with an obsession-worthy crust courtesy of Bob’s Red Mill Organic All-Purpose Flour and the fantastically elastic Bob’s Red Mill Semolina Flour. We bring on Andris Lagsdin, founder of Baking Steel, an epic alternative to the pizza stone, to talk about how to top your pizza, make a stellar crust, and bake it to perfection. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Heirloom Tomato Pizza recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Semolina Flour Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Andris on Instagram: @andrislagsdin Follow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with John Whaite, winner of the third season of The Great British Bake Off and owner of John Whaite’s Kitchen Cookery School. John opens up about falling back in love with baking during quarantine and how teaching feels like his unique calling. He offers some sweet inspiration if you’re thinking of giving British baking a try. Plus, we introduce our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle.A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here.Recipes mentioned in this episode:Banana Bread BonanzaSpecial links from this episode:Bake from Scratch May/June IssueBake from Scratch Authentic Ireland IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow John on Instagram: @john_whaiteFollow Brian on Instagram: @brianharthoffman

Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. This module stars a Blueberry Cornmeal Galette, the perfect rustic conclusion to any dinner. Our tender galette crust is courtesy of Bob’s Red Mill Organic All-Purpose Flour and the delightfully crunchy Bob’s Red Mill Medium Grind Cornmeal. We’re talking to Michele Song of the baking blog Studio Baked to chat about galette crust dos and don’ts, as well as all the ways you can play with the filling to create your own special version. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Blueberry Cornmeal Galette recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Medium Grind Cornmeal Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Michele on Instagram: @studiobakedFollow Bob’s Red Mill on Instagram: @bobsredmill

We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our fourth module features our gluten-free blend comprised of four Bob’s Red Mill products—Gluten Free 1-to-1 Baking Flour, Super-Fine Almond Flour, Gluten Free Oat Flour, and Organic Coconut Flour—each one bringing a signature texture boost to our cake base. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter Plus Chocolate to talk about the best ways to use alternative flours and how everything is made better with frosting. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Chocolate Cake recipeCiarra’s recipe for Gluten-Free Chocolate Orange Almond Cake with Swiss ButtercreamPurchase Bob’s Red Mill Gluten Free 1-to-1 Baking FlourPurchase Bob’s Red Mill Super-Fine Almond FlourPurchase Bob’s Red Mill Organic Coconut FlourPurchase Bob’s Red Mill Gluten Free Oat FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertainty. In addition, Joanne and Brian have words of inspiration for all of those housebound right now. And for baking ideas, you’ll find no short supply, from great pantry substitutions to recipes that make the most of what you have on hand. Because while you’re at home, you might as well be baking!A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products. Recipes mentioned in this episode:Dried Herb CiabattaBanana Bread BonanzaSpecial links from this episode:Pastry Love Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Joanne on Instagram: @joannebchangFollow Brian on Instagram: @brianharthoffman

Welcome to the third module in our Better Baking Academy, our one-year baking education series. This month, it’s all about macarons! First, Brian and Kyle Grace break down the amazing new recipe, Vanilla Bean Macarons with Strawberry Buttercream. Aided by Bob’s Red Mill Super-Fine Almond Flour, our delicate macarons are speckled with rich vanilla bean seeds and filled with a luscious Strawberry Buttercream—the perfect recipe to begin exploring the grand, adventurous world of French macarons. Then, we talk with Erin Clarkson, macaron maker extraordinaire and the baker behind Cloudy Kitchen, for some masterful macaron wisdom. Erin troubleshoots common macaron problems, which essential tools you need to have on-hand, and how to play with the decoration.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Vanilla Bean Macaron with Strawberry Buttercream recipePurchase Bob’s Red Mill Organic Super-Fine Almond FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Erin on Instagram: @cloudykitchenFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace give a sweeping overview of Bake from Scratch: Volume Four, our new cookbook that features more than 650 recipes. Brian highlights some of his favorite recipes, from Twice-Baked Meringue Cake to the Braided Black Cocoa and Peanut Butter Brioche. Meanwhile, Kyle Grace reminisces on her adventures in sourdough, pâte à choux, and French Apple Cake. Hot idea of the episode: let’s bring the classic Christmas cake bûche de Noël to springtime! Hummingbird bûche de Noël, anyone? Go grab Bake from Scratch: Volume Four in stores and online, officially out March 17! A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products.Recipes mentioned in this episode:Braided Black Cocoa and Peanut Butter BriocheStrawberries and Cream SconesSpecial links from this episode:Grab our new cookbook, Bake from Scratch: Volume FourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Odette Williams gives Brian and Kyle Grace insight into her cookbook, Simple Cake: All You Need to Keep Your Friends and Family in Cake, her manifesto on taking versatile base recipes and transforming them into creative masterpieces. Odette also gives ideas on how to bring your kids into the kitchen to bake. Plus, she offers her direction on how to decorate and dress up your cakes, and her favorite Australian desserts from her childhood.A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products.Recipes mentioned in this episode:Hazelnut-Banana Sour Cream MuffinsDark Chocolate Lava CakesSpecial links from this episode:Bake from Scratch : January/February 2020 IssueSimple CakeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Odette on Instagram: @odettewilliams

We’re back with another episode for our Better Baking Academy, this time all on brownies. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our second module of the Better Baking Academy features our Triple-Chocolate Brownies, a fudgy brownie recipe that uses dark, white, and milk chocolate and a blend of both Bob’s Red Mill Organic All-Purpose Flour and Chickpea Flour. We invited Katie Olsen of the baking blog Katiebird Bakes to talk the science and magic behind the best types of chocolate as well as how you can transform this brownie into your own.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Triple-Chocolate Brownie RecipeKatie’s Recipe for Peanut Butter Swirl BrowniesPurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Organic Chickpea FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Katie on Instagram: @katiebirdbakesFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace interview Shauna Sever, a cookbook writer and baking expert who specializes in Midwest baking. We dive deep into her new tome, Midwest Made: Big, Bold Baking from the Heartland, a collection of community cookbook recipes packed into one magnum opus and accompanied by beautiful color photography. Plus, the bakers talk about baking for the Lunar New Year and all the exciting ways you can incorporate sour cream into your doughs. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products.Recipes mentioned in this episode:Herbed Sour Cream Pull-Apart LoafCoconut Almond Rice CakeSpecial links from this episode:Bake from Scratch : January/February 2020 IssueMidwest MadeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Shauna on Instagram: @shaunasever

Class is in session, bakers! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. We’re kicking off our Better Baking Academy with our Do-It-All Dough, a versatile enriched dough powered by Bob’s Red Mill Organic All-Purpose Flour. This miracle recipe can go sweet or savory, depending on the baker’s whim. For some expert insight, we talked with Zoë François about her favorite way to proof dough, what egg wash she prefers, and all of the creative ways you can play with this signature dough!Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Do-It-All Dough recipesZoë François Raspberry Swirl Bread from our Do-It-All DoughPurchase Bob’s Red Mill Organic All-Purpose FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Zoë on Instagram: @zoebakesFollow Bob’s Red Mill on Instagram: @bobsredmill

The bakers bring on Edd Kimber, a British baking icon who won the first series of Great British Bake Off. We get his insight on UK baking idiosyncrasies, from the catchall term “pudding” to the holiday baking traditions that have endured over the years. Then we get his formula for making some of the very best chocolate chip cookies. Plus, Brian shares the holiday pie he can’t stop serving, and Kyle Grace offers a Dutch oven bread recipe that’ll be the perfect addition to the dinner table. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Cheddar Sage Dutch Oven BreadEdd Kimber’s Custard TartMarmalade Pudding Special links from this episode:Bake from Scratch : Holiday Cookies Special IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Edd on Instagram: @theboywhobakes

We’re bringing Erin Clarkson onto The Crumb for a deep dive into her background as a Kiwi baker and innovative blogger of Cloudy Kitchen. Erin has four glorious cookie recipes in our latest Holiday Cookies special issue and is bringing her baking know-how to our podcast. She’s offering excellent guidance on how to build, fill, and decorate a cookie box, the best way to bring a lovely assortment of cookies to your holiday cookie swap. Finally, Brian dishes on the Alaskan bakery bread roll recipe he can’t enough of, and Kyle Grace shares the best blondie recipe for PB&J lovers.A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:PB&J BlondiesSalted Caramel Snickerdoodles Special links from this episode:Bake from Scratch : Holiday Cookies Special Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Erin on Instagram: @cloudykitchen

Brian and Kyle Grace spill all of their top tips on how to make the best cookie swap-worthy holiday cookies. Learn how to make them look flawless (including how to nail those viral pan-banging cookies!), make-ahead tips, the proper tools you should have on hand, and the right way to mail your cookies to loved ones. Then we bring on one of our expert bakers from the test kitchen, Laura Crandall, to give a full rundown on royal icing, the best way to cover your cookies in gorgeous decoration. A special thank-you to our partners Tillamook, Wolf Gourmet, C&H Sugar, and Simply Organic, who helped sponsor this special episode. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Another thank-you to our 12 Day of Holiday Cookies sponsors, Tillamook, C&H Sugar, Simply Organic, and Wolf Gourmet. Find out more about these companies and their products with the following links:TillamookWolf GourmetC&H SugarSimply Organic Recipes mentioned in this episode:Gingerbread Chai Ice Cream SandwichesCardamom-Spiced Cookie Bars with Eggnog Cream Cheese FrostingPan-Banging Molasses Espresso Cookies with Chocolate Special links from this episode:Holiday Cookies Special Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

You have questions; we have answers. We’re proud to have Red Star as our podcast sponsor, but beyond making an incredible product, they’re also an invaluable resource for understanding the how and why of baking with yeast. For our interview, we tapped Kelly Olson, the mind behind Carol Stevens, the main contact for all of Red Star’s baking and yeast-related questions. So, think of her as the baker’s version of Dear Abby. We tackle how to check for proper dough consistency, how to achieve the best oven-spring, and make-ahead options for your holiday baked goods. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Tomato Sourdough FocacciaMilk BreadFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Red Star on Instagram: @redstaryeast

It’s a celebration of all things weeknight baking! We have a chat with Michelle Lopez, author of the new cookbook Weeknight Baking and the blogger behind Hummingbird High. We get her best tips on time management, prepping, and sweet hacks to expediate the baking process. Plus, Brian spills on his new favorite stir-together cake recipe, Carrot Cake Loaf, and Kyle Grace gives one of the recipes from Michelle’s new cookbook a go. Spoiler alert: whether you’re single or not, you need to be baking Michelle’s Single Lady Chocolate Chip Cookies. Quote: “I’ve always been a stress baker. Even in college, it was my favorite way to procrastinate. I’d come home from my intense job and want to bake something to eat right then and there. Because I’m also a stress eater.” A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here. Recipes mentioned in this episode:Carrot Cake LoafSourdough Pumpkin Rolls Special links from this episode:Our new cookbook, The Cookie CollectionMichelle’s new book, Weeknight BakingFollow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Michelle on Instagram: @hummingbirdhigh

This week on The Crumb, we’re talking shop with Zoë François, a fantastic cookbook author and the baking teacher for the digital age. Zoë takes us inside her Minneapolis, Minnesota, kitchen, which she designed herself, and gives us a little peak at her ninth forthcoming cookbook all on cake. Plus, Zoë offers insight into what gets her baking and dancing, and why she loves to use a flamethrower on meringue. And because it’s Halloween season, Kyle Grace shares her favorite spooky cookie to bake, and Brian welcomes fall with jumbo Oatmeal Cream Sandwich Cookies and cheesy milk bread. Quote: “Pastry was my first love. Cakes, pies, cookies—that’s where my love began.” A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Oatmeal Cream Sandwich CookiesMilk BreadSpecial links from this episode:Our new cookbook, The Cookie CollectionBake from Scratch - September/October Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Zoë on Instagram: @zoebakes

In celebration of National Biscuit Month, the bakers talk all things biscuit with Carrie Morey of Callie’s Hot Little Biscuit. Her biscuits are so iconic, even Oprah is a fan! Carrie offers an inside look at the rise of her biscuit empire, how to get your kids involved in the kitchen, and all of the fun ways she keeps the biscuit formula fresh. Plus, get the scoop on our viral Jam and Brioche Tart and some of the baking bloggers you should be following on Instagram. And hot button subject: is it ever okay to eat just the frosting from a cake? Quote: “Make biscuits by hand, use the right ingredients, like White Lily Flour, and put a lot of love into it. That’s my top three ways to make a better biscuit.” A special thank-you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Carrie Morey’s Classic Buttermilk Biscuits with White Lily FlourBrian Hart Hoffman’s Buttermilk Biscuits with White Lily FlourTraditional English Scones by Lisa Heathcote of Downton AbbeySpecial links from this episode:White Lily Biscuit MonthOur new cookbook The Cookie CollectionBake from Scratch - September/October IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Carrie on Instagram: @calliesbiscuitsFollow Callie’s Hot Little Biscuit: @callieshotlittlebiscuit

The bakers chat with Angela Garbacz, a member of the Bake from Scratch 2019 Baker’s Dozen and founder and head baker of Goldenrod Pastries in Lincoln, Nebraska. Angela dishes on her philosophy on inclusive baking, her way of baking treats that keep it sweet but also cater to those with allergies and dietary restrictions, and figuring out how to make her famous gluten-free sweet rolls. Plus, she shares some of the positive energy that baking unlocks, like her inspiring program Empower Through Flour. Brian also talks up his favorite new way to use his muffin tin: babka knots. Then we’re diving into our new nostalgia-packed cookbook, The Cookie Collection, and our excitement for the big National Biscuit Month blowout and how White Lily flour helps us make the most tender biscuits. Finally, we finish on a feel-good note and recap how our Bake Sale for No Kid Hungry went! Quote: “In the end, I just wanted to feed people. There were so many people left out of the conversation and felt embarrassed to explain their allergies. And I thought, ‘We’re going to find a way to feed you.’” A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Peanut Butter-Chocolate BabkasAngel BiscuitsSpecial links from this episode:White Lily Biscuit MonthOur new cookbook, The Cookie CollectionEmpower Through FlourGoldenrod PastriesBake from Scratch : July/August IssueNo Kid HungryFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Angela on Instagram: @angelagarbacz_Follow Goldenrod Pastries: @goldenrodpastries